Garlic night included pasta, Caesar salad and garlic bread.
Croutons were made from scratch - pieces of baguette sprinkled with salt, pepper, parmesan cheese and olive oil and toasted in the toaster oven (the first batch was burnt, so the exercise was done twice).
The Caesar salad was based on a Martha Stewart recipe which I mentioned in an earlier post (Simple Pasta and Caesar Salad Dinner). Many have asked for the dressing recipe and so here is the anchovy-free version:
- 2 cloves garlic, crushed
- 1 tsp salt, 1 tsp pepper, 1 tsp Worcestershire sauce
- 1 Tbsp lemon juice
- 1/2 tsp dijon mustard
- 1 egg yolk- 1/4 (or less) olive oil
6 other garlic cloves were used for the garlic bread. I simply crush the garlic, melt some butter, then mix and spread on the bread. Parsley is sprinkled on them prior to baking for taste and colour.
Toaster oven is perfect for garlic bread. It gives them the softness on the bottom and crunchiness on top.
I will be sleeping soundly tonight knowing that I have injected enough garlic to keep neighbourhood vampires away.